Kansas City Style Ribs

I got this recipe out of a free flyer in our newspaper. I followed the directions to a "T" a few weeks ago and was very impressed with the results. I have a cheap smoker that works pretty well with "Cowboy Lump" charcoal...fancy wood chips are optional. The sauce has a nice tang to it and the rub adds some spice...add a dash of Dinosaur BBQ "Foreplay" rub to the mix if you want a little more heat.

Looks mighty tasty, Rob I used a Brinkman style smoker until I snagged a Webber Smokey Mountain off of Craigslist. Brand new and all assembled too The WSM is much easier to control. Stay on the lookout for one a snag it when you find it. Took me a little over a year to find it.

The rub looks very close to the one I used a few times. My taste has moved away from sugar of any kind in the rub amd rub only (dry,not wet) for smoked BBQ ribs. I'll use a little in a brine for venison or poultry but I've found that I like a rub much better with granulated garlic used instead of sugar. I always use chunk wood, about 2x3" size, for smoke. Chunk wood gives even smoke over a long time period.



Now you've got me hungry for my "Rocky Mountain" breakfast . Had this first a great local eatery, Thisildous Eatery.

1/2 toasted English muffin, buttered, pile on some smoked BBQ pulled pork, lay on two eggs over easy covered by a slice of jack cheese, and drizzle the cheese with a little of your favorite sauce. Surround the mountain with home fired potatoes to act as foothills to the mountain and set the other half of the muffin on the side

You want to try good BBQ for free? Think about becoming a certified KCBS judge. There's a class for that. A typical event you are served 6 samples of chicken, ribs, pork and brisket. My brother and I do about 5-6 events a year. The one in Windsor VT is held on the grounds of the Harpoon brewery; double the fun!

http://kcbs.us/classes.php